I have received several requests for this recipe so here it is. It is our tradition to bake Cranberry Bread and read the book, Cranberry Thanksgiving. It was originally published in 1971 and was a childhood favorite of mine. When our oldest was very young I was thrilled to find it in a bookstore. (This was before it was customary to go online and find everything.) We have been reading it and enjoying cranberry bread for about 15 years now.
(Even without the book this bread is delicious!)
2 cups all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup butter
1 egg, beaten
1 tsp grated orange peel
3/4 cup orange juice
2 cups fresh or frozen cranberries, chopped
Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in cranberries.
Spoon into a greased loaf pan. Bake at 350 for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack.
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